Vegetarian Shepherd's Pie

Serves 6

• 4 cups cooked mashed sweet potatoes, around 4-5 potatoes

• 1 tbsp. coconut oil

• 3 1/3 cups mushrooms, chopped

• 2 garlic cloves, minced

• 1 onion, diced

• 2 handfuls parsley, chopped

• 1 tbsp. fresh thyme

• 1 tbsp. tomato paste

• 1 tbsp. vegetarian Worcestershire sauce or coconut aminos

• 2 tbsp. buckwheat flour

• 1 cup. vegetable stock

• 3 cups frozen vegetable mix

• ½ cup shredded cheddar cheese

Heat the coconut oil in a large frying pan and add in the mushrooms and garlic, season with salt and pepper and cook for 5 mins.

Add in the onion, parsley and thyme and sauté everything for another 10 mins. Next, add the tomato paste and Worcestershire sauce/coconut aminos and mix well.

 Sprinkle in the flour and stir well for 3mins. Next, add in the stock and frozen vegetables stirring until thickened.

 Heat the oven to 360F and transfer the vegetables into an oven proof dish. Top with the mashed sweet potatoes and cheese.

Bake in the oven for 20-25 minutes until top is golden brown. Serve immediately.